Part I – Dan Staackmann & Nicole Sopko
Dan Staackmann is the Founder and President of Upton’s Naturals – a completely vegan, seitan production company based in Chicago, Illinois. Founded in 2006, Upton’s Naturals has seen tremendous growth every year that it has been operational. With an incredibly loyal customer base and ever growing retail distribution, Staackmann has succeeded in building and maintaining one of the country’s seitan production companies. Vegan for over 20 years, Dan has been a long time advocate for veganism, animal rights, and environmental sustainability.
Nicole Sopko is the Vice President of Upton’s Naturals – a completely vegan, seitan production company based in Chicago, Illinois. Sopko is a certified yoga teacher of 8 years and has been vegan for over 17 years. Nicole started helping out around the Upton’s office a few years ago and her dedication to the growth of the company, and passion for their products, quickly propelled her into the role of V.P. where she now oversees multiple aspects of day-to-day operations. She also operates two yoga centers, one of which is located within the Upton’s Naturals factory building.
Part II – Victoria Boutenko
Green Smoothie Magic
Victoria Boutenko is an author, teacher, inventor, researcher, artist and mother of three. She teaches classes on healthy living and raw food all over the world. As a result of her research and teachings, thousands of people are drinking and sharing green smoothies.
Victoria Boutenko is an author of 12 Steps to Raw Foods, Green Smoothie Revolution, Raw Family Signature Dishes and Green for Life. Green for Life is an award winning, international best seller which has been translated into 26 languages with over a quarter of a million copies being sold world wide.
- See more at: http://www.rawfamily.com
Mukti Banerjee started her own small business called Mukti’s Kitchen in Brooklyn, where she teaches food lovers how to prepare healthy and delicious Indian food through hands-on cooking classes. Many people are intimidated by Indian cooking, but Mukti shows them that it can be quite simple, sharing with them her own version of local food- with a few more spices! She has taught hundreds of New Yorkers, at classes all around the city and in her own kitchen in Kensington.
When she cooks the food of her native India, and teaches the art of cooking to her students, she is sharing the art and the spirituality that her mother, aunts and grandmothers have passed down to her. She also teaches vegan and gluten-free classes to empower people with dietary restrictions to enjoy flavorful versions of the dishes so well-loved at Indian restaurants, but tailored to their needs.
Mukti came to America with her husband back in 1986, and after living in Illinois and upstate New York, moved to NYC in 2000. She has worked as a researcher in molecular biology for many years before deciding it was time to establish a profession that she was passionate about. In 2010, she started her small, home-based business Mukti’s Kitchen, which has taught hundreds of students and has been recognized as a school for healthy and delicious Indian food, here in New York City.
Cardamon Ginger Almond Tarts with Mango Filling
1 cup GF oats, ground
1 cup almonds, ground
1 cup GF flour
½ t. cinnamon
1 t. ginger powder
1 t. cardamon powder
¼ t. ground cloves
½ cup maple syrup
½ cup organic safflower oil
¼ cup mango chutney
¼ cup mixed berry preserves
Preheat oven to 350’ degrees.
In large bowl, combine all dry ingredients, and mix well. Make a well in the middle, and add the oil and maple syrup. Stir to combine the wet with the dry. Lightly wet your hands, and form 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Combine the mango chutney with the mixed berry jam. Fill in center of the cookies with the mango-berry jam.
Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5 minutes.
Remove from oven and let cool before transferring.
Part I – Neal Barnard
Power Foods For The Brain
Neal Barnard, M.D., is the president and founder of the Physicians Committee for Responsible Medicine, a nonprofit organization based in Washington, D.C. His research has been published in Scientific American, the American Journal of Cardiology and other major journals. Dr. Barnard is the author of six previous books, including Foods that Fight Pain and Food for Life. A frequent lecturer appearing across the country and an adjunct professor of medicine at the George Washington University School of Medicine, he lives in Washington, D.C.
Part II – David Katz
DAVID L. KATZ MD, MPH, FACPM, FACP, is the founding (1998) director of Yale University’s Prevention Research Center. He received his BA from Dartmouth College in three years (1984; Magna Cum Laude); his MD from the Albert Einstein College of Medicine (1988); and his MPH from the Yale University School of Public Health (1993). He is a two-time diplomate of the American Board of Internal Medicine, a board-certified specialist in Preventive Medicine/Public Health, and a clinical instructor in medicine at the Yale School of Medicine.
Dr. Katz is the Editor-in-Chief of the journal Childhood Obesity, President-Elect of the American College of Lifestyle Medicine, founder and President of the non-profit Turn the Tide Foundation, and medical director for the Integrative Medicine Center at Griffin Hospital in Derby, CT. He is the principal inventor of the NuVal nutritional guidance system, currently in roughly 1700 US supermarkets in more than 30 states, coast to coast. He holds 5 U.S. patents on other inventions, with several patents currently pending.
Dr. Katz has published nearly 200 scientific articles and textbook chapters; innumerable blogs and columns; nearly 1,000 newspaper articles; and authored or co-authored 15 books to date, including multiple editions of textbooks in both Nutrition and Preventive Medicine.
KK Haspel, is the owner and operator of The Farm, a family-owned biodynamic, organic farm in Southhold, New York. KK became involved in biodynamic farming after meeting Jeff Frank in 1999, who founded the Nature Lyceum in Westhampton,NY, the only organic school in the country at the time. Since KK knew she wanted to grow organically on her land, she enrolled in the school and was overwhelmed by the knowledge of the instructors. With Jeff’s help, she began putting the biodynamic preparations out on her farm and was immediately impressed with the vibrancy, color and life force evident in the soil and plants. KK continues to successfully grow and sell a variety of organic produce and flowers, along with hosting workshops on biodynamic farming practices.
2 cups Black split lentils, rinsed
8 cups water
2 Bay leaves
1 large onion chopped
1/4 Cup olive or coconut oil
4 cups chopped tomatoes
1/2 t. Red chili peppers, more to taste
1 t. Salt, more to taste
4 tbs tomato paste
2 tbs chopped garlic
2 tbs grated ginger
2 t. Cumin
2 t. Turmeric
1 t. Cardamom
2 tbs cilantro, plus some for garnish
Wash the lentils well, and drain. Add it to a large stock pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes, until soft, stirring constantly, so that the bottom doesn’t stick. Feel free to add more water if necessary. The lentils should break down on their own to create a purée, and the thickness that you are looking for is that of a thick bean soup.
Meanwhile, in a large, heavy sauté pan, sauté the onions in oil until translucent. Add the garlic, ginger and cumin powder. Cook for 5 minutes. Add the remaining spices, along with the tomato paste. Cook for a few Minutes, browning the tomato paste. Add the tomatoes and continue cooking for another 5 minutes. Add one cup of water and cook down for another 5 minutes. Add mixture to lentils and continue cooking for as long as you can wait. Add the cilantro. Add more salt or spice according to your taste. I cooked it for 5 hours, but the restaurant I went to in Delhi said they cooked theirs for 18 hours.
Garnish with cilantro and fresh chopped onions if desired.
Part I – Hope Bohanec
Part II – John Schlimm
Host Dr. Eugene Zampieron, ND, MH, www.drznaturally.com, interviews Mr. Terry Lemerond. Terry has 40 years experience in the health food industry as an owner of several health food stores and nutritional manufacturing companies. He has researched and developed over 300 nutritional and botanical formulations. Terry’s mission is to continue to introduce revolutionary natural products that will “Improve The Health of America”. In the past 40 years he has accumulated a wealth of experience and knowledge in the field of health and nutrition, which he shares with others through radio, podcasts, educational webinars, and personal speaking engagements. Having experienced the life-changing effect of proper nutrition, exercise, and effective natural medicines himself, he is eager to help others meet their personal and health goals as well. He is also the author of two books, Seven Keys to Vibrant Health and Seven Keys to Unlimited Personal Achievement. Terry conducts educational seminars on the benefits of natural medicineswhich he shares on his website, Terry Talks Nutrition, at http://www.terrytalksnutrition.com.
originally aired 06/05/13
On the same day that award is bestowed each year, so is another one. It’s less well-known but, in my view, far more important.
This alternative accolade is called the Food Sovereignty Prize. Like the World Food Prize, it deals with food and hunger, but in a very different way.
The corporations that fund the World Food Prize may not entirely drive its agenda, but they certainly influence it. By focusing on the sheer volume of food in the world, they aim to reduce global hunger to a simple matter of science. Then they sell us on the idea that we need their products to increase the amount of food farmers harvest from each acre.
But producing more food doesn’t always mean feeding more hungry mouths. The Food Sovereignty Prize recognizes that ending hunger is not a simple matter of growing more food. It involves social science as well as physical science.
When a farmer produces an extra ten bushels of crops from each acre of land, perhaps more people will eat — or maybe not. Americans don’t have to travel around the world to see this, we must only ask our grandparents. During the Great Depression, farmers grew a great surplus of food, and food prices crashed. Both farmers and consumers suffered, as farmers went into bankruptcy while the urban poor starved.
My guest today is Bill McKibben, the author of several books on the environment, including The End of Nature and Eaarth. He is also the founder of the grassroots climate campaign 350.org, which has coordinated 15,000 rallies in 189 countries since 2009. Time Magazine called him ‘the planet’s best green journalist’ and the Boston Globe said in 2010 that he was ‘probably the country’s most important environmentalist. Schumann Distinguished Scholar at Middlebury College, he holds honorary degrees from a dozen colleges, including the Universities of Massachusetts and Maine, the State University of New York, and Whittier and Colgate Colleges. Immediately after college he joined the New Yorker magazine as a staff writer, and wrote much of the “Talk of the Town” column from 1982 to early 1987.
Twenty years ago, Bill wrote his first book, The End of Nature, which offered one of the earliest warnings about global warming. It is regarded as the first book for a general audience about climate change, and has been printed in more than 20 languages. Those warnings went mostly unheeded. Now, in his latest book, Eaarth, he insists, we need to acknowledge that we’ve waited too long, and that massive change is not only unavoidable but already under way. Our old familiar globe is suddenly melting, drying, acidifying, flooding, and burning in ways that no human has ever seen. We’ve created, in very short order, a new planet, still recognizable but fundamentally different. We may as well call it Eaarth.
Beginning in January 2007 he founded stepitup07.org to demand that Congress enact curbs on carbon emissions that would cut global warming pollution 80 percent by 2050. With six college students, he organized 1,400 global warming demonstrations across all 50 states of America on April 14, 2007. Step It Up 2007 has been described as the largest day of protest about climate change in the nation’s history.
Bill is a frequent contributor to various magazines and has been awarded the Guggenheim and Lyndhurst Fellowships, and won the Lannan Prize for nonfiction writing in 2000. He has honorary degrees from Green Mountain College, Unity College, Lebanon Valley College and Sterling College. Bill currently resides with his wife, writer Sue Halpern, and his daughter, Sophie, in Ripton, Vermont. He is a scholar in residence at Middlebury College.
(originally aired 08/03/11)
This week’s recipe. Gazpacho – Cold Vegetable Soup
1 Green Pepper
1 Red Pepper
1 Vidalia Onion
3 Tbs Olive Oil
½ jalapeño pepper
2 t. salt 1 Large Can Fire Roasted Tomatoes
2-4 Tbs Fresh Dill – Chopped
2-4 Tbs Fresh Parsley – Chopped
Juice from 1 Lemon
Fresh Pepper to taste
Org. Tomato Juice – optional
Pulse the first 7 ingredients in a food processor until well blended. Add the can of fire roasted tomatoes and continue to pulse. Add the dill and parsley to taste. Add the fresh squeezed lemon and pepper to taste. Add organic tomato juice or organic tomatoes if you would like it thinner.